Preheat the oven to 180°C (gas 4) and 160°C (fan). Using a kitchen towel, pat the duck dry and rub 1 tsp salt all over the skin. Place the bird breast-side down in a roasting pan with the shallots and bake for 1 hour.
Drain the tin of all fat, including any that has accumulated inside the duck. Reserve for roasting potatoes (don't pour it
Turn the duck over with wooden spoons so that it is breast-side up in the tin with the shallots around the sides. Return the duck to the oven, surrounded by the halved clementine's, bay leaves, and cinnamon sticks, and roast for another hour, basting twice.
Combine the maple syrup and mustard with the remaining ½ tsp salt and spoon or brush over the duck skin. Roast the duck for a further 15 minutes, or until the skin is golden and caramelized.
Season with plenty of black pepper, transfer to a platter and surround with the shallots, clementine's, bay leaves, cinnamon sticks and any pan juices to serve. The duck will be quite soft and will cut up easily at the table.